October 30, 2018
Now and over the next 5 years.
Our 2018 Amalia Vineyard Syrah is a bit more of an elegant, floral style than the previous vintage, due in large part to a portion of the wine being co-fermented with Viognier. The lifted aromatics (violets and white pepper) complement the ripe fruit profile of blackberries and dark fruit. UNFINED AND LIGHTLY FILTERED
Amalia Vineyard, Osoyoos West Bench (Sandy loam)
Hand-harvested grapes were sorted, destemmed and partially crushed into 8 1-ton, open-top fermenters (with varying amounts of Viognier inclusion). After a 3-day cold soak. all ferments (30% whole berry) were warmed and inoculated with selected yeasts. The ferments were punched down 3 times daily by hand, and then after 14 days of skin contact, each lot was pressed individually into a combination of French oak barriques, hogsheads and puncheons (14% new). Following malolactic fermentation, the wine was aged for an additional 15 months on fine lees before being racked, blended and bottled unfined and unfiltered.
In 2018 we were able to do a bit of Viognier co-ferment experimentation with our Syrah. We distributed a small amount of Viognier, in varying amounts (ranging from 0 to 20%), amongst our Syrah ferments, and these small-lots were kept separate for 18 months of ageing. With this wine, we aimed to create an etherial and elegant Northern Rhône-inspired Syrah. The Viognier aided in lifting the floral and spice notes on the nose, while the palate delivers ripe, juicy fruit, peppery spice and a touch of garrigue, supported by velvety tannins and a long silky finish.
Food Pairing Notes
Classic: cured meats, steak, lamb, brisket, heavily seasoned dishes with black pepper, aged cheeses, sausage, grilled meat Adventurous: grilled eggplant, Asian dishes with plum sauce, pulled pork, stir-fried pork, red wine-braised octopus, venison, veal, seared tuna.
REVIEW: March 2021 - WineScores 91 points - Daenna Van Mulligen "it offers dulcet purple berries woven with dried roses, sarsaparilla, chocolate, cedar and finely ground white pepper aromas. A supple entry leads with a bounty of juicy wild berry fruit, spice and licorice with mocha flavours on the finish. It has a jubilant character and is a pleasure to drink and will pair with cured meats, lamb, aged cheeses, sausage, grilled meat or grilled eggplant, Asian dishes with plum sauce or hearty vegetarian bean burgers. "